Best Conditions for the Production of Natural Isopentyl Acetate (Banana Aroma) from Cheese Industry Waste: An Experimental Precursor Approach

Gómez‐Aldapa, Carlos A.; Castro-Rosas, Javier; López‐Molina, Antíoco; Conde‐Mejía, Carolina; Pineda-Muñoz, Cuauhtémoc F.; Jiménez-González, A.; Medina-Moreno, S.A.; Falcón-León, Martha Patricia; Conde-Báez, Laura

doi:10.3390/pr9111880

Cited by 6 publications

(5 citation statements)

References 23 publications

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“…These results are below the established limits in the NOM-243-SSA1-2010 guidelines (Table 2), which indicates an excellent microbiological quality of the sweet whey. The whey chemical composition results without significant differences to it were reported by Gómez-Aldapa et al [21].…”

Section: Resultssupporting

confidence: 62%

“…Afterward, the sweet whey was prepared via slow pasteurization at 63 • C for a 30 min Low-Temperature Long Time (LTLT) process. The protocol of Gómez-Aldapa et al [21] was used to determine the pH and the proximate analysis of whey. In this study, we selected ammonium sulfate as an additional easily assimilable nitrogen (NFA) source because there are reports that indicate that only 25% of the nitrogen present in whey can be assimilated by K. marxianus [22].…”

Section: Sweet Whey Preparation and Microbiological Analysismentioning

confidence: 99%

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Conversion of Sweet Whey to Bioethanol: A Bioremediation Alternative for Dairy Industry

Conde-Báez,

Pineda-Muñoz,

Conde-Mejía

et al. 2024

Biomass

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In many countries, whey from the dairy industry is an abundant waste that generates an important environmental impact. Alternative processes to use the whey and minimize the environmental impact are needed. This work considered six formulations with different ammonium sulfate and L-phenylalanine (L-Phe) concentrations to produce bioethanol in sweet whey fermentation by Kluyveromyces marxianus. The results showed a maximum bioethanol concentration equal to 25.13 ± 0.37 g L−1 (p < 0.05) for formulation F6, with 1 g L−1 of L-Phe and 1.350 g L−1 of ammonium sulfate (96 h). For these conditions, the chemical oxygen demand removal percentage (CODR%) was 67%. The maximum CODR% obtained was 97.5% for formulation F3 (1 g L−1 of L-Phe) at 96 h; however, a significant decrease in bioethanol concentration (14.33 ± 2.58 g L−1) was observed. On the other hand, for formulation, F3, at 48 h of fermentation time, a bioethanol concentration of 23.71 ± 1.26 g L−1 was observed, with 76.5% CODR%. Based on these results, we suggest that the best conditions to obtain a significant bioethanol concentration and CODR% value are those used on the configuration F3 at 48 h.

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Section: Resultssupporting

confidence: 62%

Section: Sweet Whey Preparation and Microbiological Analysismentioning

confidence: 99%

Conversion of Sweet Whey to Bioethanol: A Bioremediation Alternative for Dairy Industry

Conde-Báez,

Pineda-Muñoz,

Conde-Mejía

et al. 2024

Biomass

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“…The highest lactose content was found in the acid whey (AW) (≈ 46 g/L), followed by the cottage cheese whey (RW) (≈ 43 g/L) and the sweet whey (SW) (≈ 42.6 g/L). These contents are lower than those reported by Goméz-Aldapa et al [43] and Conde-Báez et al [44]. Table 2 provides a more detailed breakdown of the components of the three types of whey.…”

Section: Characterization Of the Types Of Wheymentioning

confidence: 66%

Comparative Analysis of Three Types of Whey as Substrate for Fermentation by Kluyveromyces marxianus and its Influence on Isoamyl Acetate Synthesis

Hernández-Cruz,

Cadena-Ramírez,

Castro-Rosas

et al. 2024

Waste Biomass Valor

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Whey, the main byproduct in cheese manufacturing, has a high organic content, predominantly due to its lactose amount (45-60 g/L). There are three types of residues coming from cheese production: sweet whey (SW), acid whey (AW), and ricotta whey (RW). Each one presents physicochemical particularities that pose challenges when handled by small and medium enterprises, due to their costly treatment. An alternative to address this issue is the fermentation of such substrates to obtain value-added products.The goal of this research was to evaluate the fermentation with Kluyveromyces marxianus in the three types of raw whey for the production of isoamyl acetate, a compound responsible for the banana aroma. Several factors were analyzed: cellular growth, pH variations, reduction in lactose content, ethanol production, and isoamyl acetate generation. Cellular growth showed no signi cant differences between the three types of whey. Regarding pH, a decrease was recorded during the rst 48 hours down to an approximate value of 4.3, then it increased to reach values close to 7. In acid whey, 50.95 g/L of ethanol was obtained at 120 hours. On the other hand, the maximum observed production of isoamyl acetate was 160 mg/L. Finally, the maximum lactose consumption was observed in sweet whey, with an approximate percentage of 76% at 24 hours, higher than that of acid and ricotta whey, which ranged between 56 and 58%. HighlightsLactose consumption by Kluyveromyces marxianus is higher in sweet whey.Ethanol production by Kluyveromyces marxianus is higher in acid whey.The synthesis of isoamyl acetate by K. marxianus is not affected by the type of whey.Whey recovery can be used as a substrate to produce a value-added product.

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“…Dicho compuesto es obtenido por síntesis química, sin embargo, el aumento del consumo de productos obtenidos de manera biológica ha favorecido el estudio de la producción de este compuesto por medio de microorganismos. Gómez-Aldapa et al (2021), reportan un valor máximo de producción de 9.52 g/L del aroma a partir de lactosuero suplementado con sulfato de amonio y alcohol isoamílico, este último actúa como precursor para favorecer la formación del aroma, sin embargo, los estudios sobre la generación de este aroma aún son limitados y se necesitan más investigaciones para poder optimizar su producción.…”

Section: Acetato De Isoamilounclassified

Kluyveromyces marxianus, sus aplicaciones en lactosuero

Hernández-Cruz

Vázquez-Cuevas²,

Castro-Rosas³

et al. 2023

ICBI

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El lactosuero es un residuo de la industria láctea, generado principalmente en la producción de queso. Este residuo representa entre el 80 y 90% del volumen de leche utilizada para la producción de queso, el cual se caracteriza por su alto contenido orgánico, con la capacidad de contaminar ríos, lagos, suelos, entre otros, cuando es desechado sin tratamiento previo, lo cual lo convierte de interés ambiental. Sin embargo, el principal problema de la mayoría de las industrias queseras, es no contar con sistemas adecuados para su gestión, en gran medida por su costoso tratamiento. Ante la situación planteada, la alta carga orgánica del lactosuero tiene potencial de ser valorizada como una fuente de carbono renovable, principalmente por su contenido de lactosa. Este disacárido puede ser tratado con Kluyveromyces marxianus, levadura con capacidad de degradar lactosa y utilizarla en la producción de diferentes productos. El presente documento, es una revisión de los bio-productos generados a partir de lactosuero utilizando la levadura Kluyveromyces marxianus, con el objetivo de proporcionar información comparativa de resultados de pre-tratamientos realizados al lactosuero, rendimiento de productos y reducción de contenido orgánico.

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Best Conditions for the Production of Natural Isopentyl Acetate (Banana Aroma) from Cheese Industry Waste: An Experimental Precursor Approach

Cited by 6 publications

References 23 publications

Conversion of Sweet Whey to Bioethanol: A Bioremediation Alternative for Dairy Industry

Conversion of Sweet Whey to Bioethanol: A Bioremediation Alternative for Dairy Industry

Comparative Analysis of Three Types of Whey as Substrate for Fermentation by Kluyveromyces marxianus and its Influence on Isoamyl Acetate Synthesis

Kluyveromyces marxianus, sus aplicaciones en lactosuero

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